Ripe's Big Ass Jerk Rib Eye Steak Recipe

Since this is my blog, I can write about anything I want and that includes non financial stuff like recipes :)

I saw this recipe on the Food Network (my favorite channel to Idle on). I haven't tried this but it sure looks damn goooood.

http://www.riperestaurant.com/articles/article/4398027/84567.htm



RECIPE FOR RIPE'S "BIG ASS" RIB EYE JERK STEAK

At the restaurant, we use the "Choice" grade cut-feel free to use
"Select" or "Prime" for this recipe.
1 16oz cut of boneless or bone-in Rib-Eye Steak.
Ingredients for jerk paste:
1tsp Nutmeg
2tsp White Pepper
¼ C Black Pepper
½ C Kosher salt
¾ C freshly ground Allspice
¾ C Brown Sugar
¾ C Orange Juice
1 whole Scotch Bonnet pepper
1 bunch Jamaican Thyme
8 whole Garlic cloves
¾ C chopped Scallions (green onions)
2 cups whole Ajicito pepper (flavorful but not hot)
METHOD:
Put ajicito peppers, scotch bonnet pepper, garlic cloves, thyme and scallions in food processor and pulse until it forms a paste. Then add the remaining ingredients except for the orange juice and blend. Slowly stream OJ into the processor. (Jerk paste keeps for approximately 1 week in the refrigerator). Smear paste over one side of steak and season the other side with salt and pepper. Marinate for 1 hour or up to 48 hours. Place steak on a hot grill and cook to desired doneness.
NOTE:
Ajicito peppers can be found in most Latin markets. It is also called "seasoning peppers" in Caribbean circles. It looks and smells just like a Scotch Bonnet pepper, but without the heat. It is used in the recipe to increase that scotch bonnet flavor, but can be omitted if it can't be easily sourced. Just add a bit more green onions and scotch bonnet (if you can handle the additional heat).
Jamaican thyme is a little more "earthy" than the regular stuff found in grocery stores, but can be substituted with the regular stuff if necessary.
After letting this rub sit for a couple of days, the heat mellows out significantly anyway, so make a large batch by doubling or tripling the recipe. You won't be disappointed, and it lasts for weeks in the fridge.